Relevant bibliographies by topics / Fermented milk products

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
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Academic literature on the topic 'Fermented milk products'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 May 2022

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Journal articles on the topic "Fermented milk products"

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Patil, Sunita. "Psychrotrophic Microbiota in Milk and Fermented Milk Products." Journal of Pure and Applied Microbiology 13, no. 2 (June 30, 2019): 1257–66. http://dx.doi.org/10.22207/jpam.13.2.68.

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DALU, JOB M., and SARA B. FERESU. "Survival of Listeria monocytogenes in Three Zimbabwean Fermented Milk Products." Journal of Food Protection 59, no. 4 (April 1, 1996): 379–83. http://dx.doi.org/10.4315/0362-028x-59.4.379.

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The growth and survival of Listeria monocytogenes was studied in traditionally fermented unpasteurized and pasteurized milk and in an industrially fermented milk marketed in Zimbabwe. Inoculated milk samples were incubated at 20°C for 24 h, and then one set of samples of each type of milk was stored at ambient (20°C) and a duplicate set at refrigeration (5°C) temperatures for a further 96 h. The industrially fermented milk was least favorable to the survival of L. monocytogenes, followed by traditionally fermented unpasteurized milk and traditionally fermented pasteurized milk when these milks were stored at ambient temperature. A different trend was observed when the milks were stored at refrigeration temperature with traditionally fermented unpasteurized milk allowing the least survival of L. monocytogenes followed by industrially fermented milk and traditionally fermented pasteurized milk. More L. monocytogenes survived in all the three fermented milks when they were stored at refrigeration temperature than at ambient temperature.
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Trojanová, I., and V. Rada. "Enzymatic activity in fermented milk products containing bifidobacteria." Czech Journal of Food Sciences 23, No. 6 (November 15, 2011): 224–29. http://dx.doi.org/10.17221/3395-cjfs.

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Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for á-galactosidase, â-galactosidase and á-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. While bifidobacteria produced all the enzymes mentioned above, lactobacilli and streptococci exhibited only â-galactosidase activity. In yoghurts, only â-galactosidase was detected, while practically no á-galactosidase, and in one product only little á-glucosidase activities were exhibited. It could be concluded that the consumption of bifidobacteria via yoghurt has probably no substantial effect on the digestion of saccharides in the gut.  
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Ladokun, Olusola, and Sarah Oni. "Fermented Milk Products from Different Milk Types." Food and Nutrition Sciences 05, no. 13 (2014): 1228–33. http://dx.doi.org/10.4236/fns.2014.513133.

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Tikhomirova, N. A., and B. T. Nguyen. "Low-lactose fermented milk products." Milk branch magazine, no. 10 (September 20, 2020): 10–12. http://dx.doi.org/10.33465/2222-5455-2020-10-10-12.

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Rawat, Kritika, Anju Kumari, Rakesh Kumar, and Parti bha. "Spray Dried Fermented Milk Products." International Journal of Current Microbiology and Applied Sciences 9, no. 7 (July 10, 2020): 1293–99. http://dx.doi.org/10.20546/ijcmas.2020.907.148.

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Teneva-Angelova, Tsvetanka, Tatyana Balabanova, Petya Boyanova, and Dora Beshkova. "Traditional Balkan fermented milk products." Engineering in Life Sciences 18, no. 11 (August 22, 2018): 807–19. http://dx.doi.org/10.1002/elsc.201800050.

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Moreno-Fernández, Jorge, Javier Díaz-Castro, Maria J. M. Alférez, Silvia Hijano, Teresa Nestares, and Inmaculada López-Aliaga. "Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk." Journal of Dairy Research 83, no. 1 (February 2016): 81–88. http://dx.doi.org/10.1017/s0022029915000722.

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The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were higher in fermented goat milk. Fermented goat milk had lower amounts of folic acid, vitamin E and C, and higher values of vitamin A, D3, B6and B12. The current study demonstrates the better nutritional characteristics of fermented goat milk, suggesting a potential role of this dairy product as a high nutritional value food.
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Malbaša, R., J. Vitas, E. Lončar, J. Grahovac, and S. Milanović. "Optimisation of the antioxidant activity of kombucha fermented milk products." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 477–84. http://dx.doi.org/10.17221/447/2013-cjfs.

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The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containing 0.8, 1.6, and 2.8% milk fat, at fermentation temperature of 37, 40, and 43°C. The fermentation process was terminated when the pH reached 4.5. Antioxidant activities to DPPH and hydroxyl radicals, the contents of MUFAs, PUFAs, vitamin C, and sensory mark, were monitored using the response surface methodology (RSM) and the method of desired function. Kombucha fermented milk products containing wild thyme (WT) showed opposite antioxidant response to DPPH and hydroxyl radicals in terms of milk fat. Optimum processing conditions for WT products in terms of antioxidant activity were: milk fat 2.78% and process temperature 37°C. In order to obtain WT products with a high sensory mark, these conditions are completely different (milk fat 1.10% and process temperature 43°C).  
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Biadała, Agata, and Noranizan Mohd Adzahan. "Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora." Molecules 26, no. 11 (May 31, 2021): 3307. http://dx.doi.org/10.3390/molecules26113307.

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The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DPPH, TPC and FRAP methods. The work also assessed metabolic activity of tested lactic acid bacteria using measurement of electrical impedance changes in the growing medium. The highest values describing the antioxidant potential were found for fermented milk by L. acidophilus. It was also found that the time of cooling storage causes significantly increasing the antioxidant potential of most analyzed samples. Metabolic activity of tested lactic acid bacteria was the highest for cow’s milk. The course of curves for goat’s milk and whey from goat’s milk was similar, which confirms the differences between cow and goat milk.
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Dissertations / Theses on the topic "Fermented milk products"

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Jayamanne, Vijith S. "Survival of probiotic Bifidobacterium spp. in fermented milk products." Thesis, University of Surrey, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435219.

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Hansson, Kristina. "Why do Fermented Milk Products Stick to Packaging Material Surfaces?" Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-68877.

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Today approximately 10 % of fermented milk products stick to the packaging material inner surface, and therefore it is not possible to pour all of the dairy product from the package. This is both an economical and environmental issue. The product loss is expensive for consumer and makes recycling of package less effective. As they do not yet exist the development of packaging materials to which fermented milk products stick less, it would make it possible to both save money and protect our environment. The aim of this work was to provide knowledge and understanding of the important factors involved in the phenomenon when fermented milk products adhere to the inner surface of a packaging material. Studies were done on materials having different surface properties, such as polarity and relative oxidation. They were incubated in fermented milk and other dairy products varying in fat concentration and protein type up to 168 h. The systems were investigated gravimetrically, with Fourier Transform Infra Red/Attenuated Total Reflectance Spectroscopy, Scanning Electron Microscopy and Contact Angle measurements. Fermented milk contains amphiphilic components and therefore can interact both with polar and non-polar surfaces, such that the relative oxidation of the surface does not contribute to the adhesion. The adhesion of fermented milk is an equilibrium reaction, which depend on the fat concentration before equilibrium as well as the protein concentration after equilibrium. The adhesion seems to follows the Vroman effect, with smaller molecules associating faster and thereby adhering to the surface initially, but are displaced by larger molecules that associates slower as times passes.
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de, Waal Pieter Johannes. "The biodiversity and description of microbiota in traditionally fermented milk products: a study in rural South Africa." Master's thesis, Faculty of Health Sciences, 2021. http://hdl.handle.net/11427/32654.

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The rapid rise in allergic diseases has been linked to urbanization and Westernization. Recent observational studies indicate a significantly lower prevalence of allergic disease in children exposed to farming environments during the ante- and postnatal period. Consumption of unpasteurized and fermented cow's milk have been hypothesized as independent protective factors against allergy. Lack of microbial diversity and low levels of lactic acid producing bacteria (LAB) in infant diets may be predisposing factors to developing atopic eczema, allergic sensitisation and asthma. In South Africa, rural communities with a low prevalence of allergy consume unpasteurized and traditional fermented milk products on a regular basis. The objective of this study was to characterize and compare the microbiome of differently sourced cow's milk samples. Raw, unpasteurized cow's milk was collected from farms in an urban and rural setting, respectively. Another sample, collected from a cow on a rural farm, was left to naturally ferment (amasi) while three different brands of commercially fermented milk samples were obtained from a local retail shop. The variable V3 and V4 regions of the 16S rRNA gene were amplified and diversity and abundance plots were constructed and analyzed. Clear differences in the diversity and abundance of especially LAB in the differently sourced samples were demonstrated. Urban, and rural fresh cow's milk samples were the most diverse, and commercially bought products, the least. The commercially fermented products were similarly dominated by LAB, belonging to the phylum Firmicutes (more than 98% abundance) and the phylum Proteobacteria (less than 2% abundance). The homemade fermented milk (amasi) comprised approximately 50% Firmicutes and approximately 50% Proteobacteria. At the family member level, Leuconostocaceae dominated in all three the commercially bought samples. At the species level, Lactococcus lactis (AB100803) dominated in all the milk products, with less abundance in the fresh cow's milk samples. Lactobacillus paracasei (D79212) and Streptococcus infantis (AY485603) were abundant in amasi and absent in the commercially fermented products. Statistically significant difference between fermented and unfermented cow's milk samples at species level were demonstrated. Lactococcus chungangensis (EF694028), Leuconostococcus mesenteroides (AB023247) and Leuconostococcus pseudomesenteroides (AB023237) were abundant in the commercially fermented products, but absent in amasi. Important pathogens were identified in fresh cow's milk and amasi. We concluded that commercially fermented milk, although of low diversity, may be utilized as a safe allergy protective weaning food in infant diets. The microbiome of homemade amasi is more diverse than commercially fermented products and important allergy protective lactic acid producing organisms were identified in this study. However, the safety of amasi remains a concern. This information can be used in future research to produce important allergy protective ‘starter cultures' and to appropriately shape the gut microbiome early in life.
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Kizzie-Hayford, Nazir. "Development of strategies for the successful production of yogurt-like products from Tiger nut (Cyperus esculentus L) milk." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2017. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-221091.

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Tiger nuts (Cyperus esculentus L) are recognized as a high potential, alternative source of food nutrients. However, there is limited scientific literature on the technological possibilities for developing value-added foods, such as fermented products from tiger nut milk. Therefore, strategies for producing and improving the properties of fermented tiger nut milk were investigated for generating lactose-free, nutritious yogurt-like products with acceptable sensory properties and a prolonged shelf life quality. A wet-milling procedure was standardized for extracting tiger nut milk from tiger nuts, and the effects of the extraction process on nutrient distribution, colour properties and colloidal stability of the milk were analyzed. Next, tiger nut milk was enriched with proteins and/or hydrocolloids and the impact of the additives on the physical properties of the milk were determined. Enriched tiger nut milk was fermented by using classical yogurt cultures and the obtained products were analyzed for the microbiological, physico-chemical and sensory characteristics. Additionally, effects of enriching tiger nut milk with microbial transglutaminase cross-linked proteins on the microbiological and physico-chemical properties were evaluated. Higher wet-milling intensity improved the nutrient composition, colloidal stability and colour of the milk. Enrichment of tiger nut milk with milk proteins and xanthan gum enhanced the viscosity and stability, and after fermentation, led to homogenous gel-like products with superior microbiological, physico-chemical and different sensory properties compared to the fermented plain tiger nut milk. Microbial transglutaminase cross-linked proteins improved the physical characteristics of the fermented product, especially during storage. This product would be relevant in many developing countries with high prevalence of lactose intolerance, limited access to nutritious food but show a high distribution of tiger nut vegetation
Erdmandeln (Cyperus esculentus L) haben ein hohes Potential als alternative Quelle Lebensmittelinhaltsstoffen. Allerdings gibt es nur in begrenztem Ausmaß Literatur über technologische Möglichkeiten zur Entwicklung von Mehrwert-Lebensmitteln wie fermentierter Erdmandelmilch. Daher wurden Strategien zur Herstellung und Verbesserung der Eigenschaften von fermentierter Erdmandelmilch zur Erzeugung laktosefreier joghurtähnlicher Produkte mit akzeptablen sensorischen Eigenschaften untersucht. Für die Extraktion der Erdmandelmilch wurde ein Nassmahlverfahren standardisiert und der Einfluss des Verfahrens auf die Nährstoffverteilung, die Farbeigenschaften und die kolloidale Stabilität der Milch analysiert. Als nächstes wurde Erdmandelmilch mit Proteinen und/oder Hydrokolloiden angereichert, und der Einfluss der Additive auf die physikalischen Eigenschaften des Extrakts bestimmt. Angereicherte Erdmandelmilch wurde mit klassischen Joghurtkulturen fermentiert, und die mikrobiologischen, physikalisch-chemischen und sensorischen Eigenschaften der Produkte wurden untersucht. Zusätzlich wurden Effekte der Anreicherung von Erdmandelmilch mit enzymatisch vernetzten Proteinen auf die mikrobiologischen und physikalisch-chemischen Eigenschaften bewertet. Eine höhere Nassmahlintensität verbesserte die Nährstoffzusammensetzung, die kolloidale Stabilität und die Farbe der Milch. Die Anreicherung erhöhte die Viskosität und Stabilität und führte nach der Fermentation zu homogenen gelartigen Produkten mit verbesserten mikrobiologischen, physikalisch-chemischen und sensorischen Eigenschaften im Vergleich zur fermentierten Erdmandelmilch. Mikrobielle Transglutaminase-vernetzte Proteine verbesserten die physikalischen Eigenschaften des fermentierten Produkts, insbesondere während der Lagerung. Dieses Produkt wäre in vielen Entwicklungsländern mit hoher Prävalenz von Laktoseintoleranz und begrenztem Zugang zu nahrhaften Lebensmitteln als Alternative von Interesse
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Casarotti, Sabrina Neves. "Efeito de edulcorantes sobre a qualidade de leites fermentados /." São José do Rio Preto : [s.n.], 2009. http://hdl.handle.net/11449/94824.

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Orientador: Ana Lúcia Barretto Penna
Banca: Susana Marta Isay Saad
Banca: Crispin Humberto Garcia Cruz
Resumo: Os leites fermentados probióticos são líderes no mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar o efeito probiótico. As qualidades tecnológica e funcional de leites fermentados são importantes para sua aceitação pelo consumidor e podem ser afetadas pelos aditivos adicionados antes da fermentação dos produtos. Neste trabalho, o objetivo foi avaliar o efeito da adição de edulcorantes, em diferentes concentrações, na produção de leites fermentados por uma cultura mista composta por Streptococcus thermophilus e Lactobacillus bulgaricus (Rich) e uma cultura pura composta por Lactobacillus acidophilus (La-5). As bases lácteas para preparação dos leites fermentados obtidas antes da fermentação foram submetidas às determinações dos teores de sólidos totais, proteínas, cinzas, gordura, acidez titulável e valor calórico. Nos leites fermentados foram avaliados: a viabilidade das bactérias láticas, a pós-acidificação, a sinérese e a capacidade de retenção de água (CRA), durante 28 dias de estocagem refrigerada. As características físico-químicas dos leites fermentados atenderam aos requisitos legais e apresentaram diferenças somente nos teores de sólidos totais, cinzas e valor calórico nos produtos elaborados com sacarose. O tipo e a concentração de edulcorante afetaram a fermentação da cultura La-5 e a acidez titulável. No entanto, não influenciaram o tempo de fermentação da cultura Rich, a viabilidade de S. thermophilus, L. bulgaricus e L. acidophilus, a sinérese e a CRA dos leites fermentados elaborados. O tipo de cultura influenciou o tempo de fermentação do leite, sendo superiores os tempos obtidos para La-5 e a acidez titulável, com valores superiores para a cultura... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Fermented probiotic dairy products are leaders in the functional food markets and priority for researching worldwide. The presence of probiotic bacteria viable at high level during shelf-life of the product is essential to ensure the probiotic effect. The technological and functional qualities of fermented milks are important for their acceptance by the consumers and they can be affected by the addition of ingredients before fermentation. The aim of this research was to evaluate the use of sweeteners, in different concentrations, in the production of fermented milks using a mixed culture composed of Streptococcus thermophilus and Lactobacillus bulgaricus (Rich), or a pure culture composed of Lactobacillus acidophilus (La-5). The milk bases obtained before fermentation were submitted to determinations of total solids, protein, ash, fat, acidity contents and caloric value. The viability of lactic bacteria, post-acidification, syneresis and waterholding capacity (WHC) of fermented milks were examined during 28 days of cold storage. The physicochemical characteristics of fermented milks were according to legal requirements and showed differences only on the contents of total solids, ash and caloric value in the products formulated with sucrose. The type and concentration of sweeteners affected the fermentation of La-5 culture and titratable acidity. However they did not influence fermentation time of Rich culture, viability of S. thermophilus, L. bulgaricus and L. acidophilus, syneresis and WHC of fermented milks. The culture type affected the fermentation time, which was higher for La-5 culture, and acidity, which was higher for Rich culture, however, they did not influence the syneresis and WHC of fermented milks. All kinds and concentrations of sweeteners did not influence the technological quality of products, so all of them can be used to produce lowcalorie fermented milks.
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Freitas, Tatyane Lopes de. "Subprodutos de acerola como fontes de compostos fenólicos em leites fermentados probióticos." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-29012018-154023/.

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Subprodutos de frutas são rotineiramente descartados pelas indústrias. Porém, são ricos em compostos bioativos, podendo ser utilizados como ingredientes em produtos funcionais, promovendo a saúde e minimizando o impacto ambiental. O objetivo deste trabalho foi estudar o potencial funcional de subprodutos desidratados de acerola e de laranja, como fontes de compostos fenólicos, e desenvolver leites fermentados probióticos adicionados deste resíduo, avaliando suas características físico-químicas durante o armazenamento sob refrigeração (28 dias; 4 ± 1 °C), bem como o impacto das condições gastrointestinais sobre os flavonoides e as cepas probióticas. Os subprodutos foram obtidos em indústrias de processamento de frutas do estado de São Paulo, e foram realizadas as seguintes análises para caracterizá-los: composição centesimal, teores de vitamina C, minerais, fibras alimentares, compostos fenólicos totais e proantocianidinas, capacidade antioxidante in vitro e perfil cromatográfico de flavonoides (CLAE). Foram elaboradas quatro formulações de leites fermentados: F0 (controle), sem adição de resíduo de acerola (RA); F2, com 2% de RA; F5, com 5% de RA; F10, com 10% de RA. Adicionou-se a cultura probiótica ABT-4 nos produtos, constituída de duas cepas probióticas: Bifidobacterium animalis subsp lactis Bb-12 e Lactobacillus acidophilus La-5, além da cultura starter Streptococcus thermophilus. As seguintes análises foram realizadas com as formulações de leites fermentados, durante o armazenamento sob refrigeração (28 dias, 4 ± 1 °C): composição centesimal, pH, acidez, viabilidade dos microrganismos, teor de compostos fenólicos totais (CF), cor e textura instrumentais. Além disso, os leites fermentados foram submetidos a condições gastrointestinais simuladas in vitro, para avaliação do impacto na viabilidade das cepas probióticas e nos compostos fenólicos. O RA mostrou-se excelente fonte de vitamina C (605 mg/100 g b.u.), além de apresentar melhor capacidade antioxidante in vitro do que o RL. Proantocianidinas foram encontradas apenas no RA, na concentração de 617 µg EC/g b.s. O teor de compostos fenólicos totais do RA (3240 µg EAG/100 g b.s.) foi 3,6 vezes maior que o do RL. Os principais compostos fenólicos encontrados no RA foram: derivados de quercetina, procianidina B1, rutina, e derivados de caempferol. No RL, foram identificados: naringenina, sinensetina, homorientina, isovitexina e derivados de ácido clorogênico. Os subprodutos estudados apresentaram elevados teores de fibras totais (acima de 60%) e proteínas totais (RA: 10,4%; RL: 9,9%), além de reduzido teor de lipídeos totais (RA: 1,6%; RL: 2,6%). Os principais minerais identificados em ambos os resíduos foram: potássio, magnésio, cálcio e fósforo. Quanto às quatro formulações de leites fermentados, estas apresentaram baixo teor de lipídeos totais (menor que 1%), e o teor de proteínas totais variou entre 3,9 e 5,1 g/100 g, estando de acordo com a legislação vigente para este tipo de produto. O pH das formulações F0 (controle) e F2 manteve-se estável significativamente (p > 0,05) ao longo do período de armazenamento sob refrigeração (28 dias; 4 ± 1 °C), e das outras formulações sofreu pequena queda, mesmo assim mantendo-se acima de 4,5. A acidez das formulações, que variou entre 0,92 a 1,28 mg de ácido lático/g, aumentou entre os dias 1 e 14 de armazenamento, depois se manteve até o final da vida de prateleira. O RA não interferiu de maneira negativa nas populações de microrganismos analisadas durante o armazenamento, já que as formulações F2, F5 e F10 mantiveram suas populações em torno de 8 log UFC/g. Quanto ao teor de CF, as amostras diferiram significativamente entre si (p < 0,05), sendo que F0 apresentou teor em torno de 5 vezes inferior a F10 (21,13 e 101,13 µg EAG/100 g, respectivamente, no dia 1). A cor dos produtos se manteve até o final da vida de prateleira, e diferiram significativamente (p < 0,05) entre si. O RA influenciou pouco nos parâmetros de textura dos leites fermentados, mas a formulação controle foi a única que perdeu adesividade. Após a fase gástrica da digestão simulada in vitro, no 7° dia de armazenamento, as populações de bactérias probióticas diminuíram drasticamente (quedas em torno de 3 a 5 log UFC/g), e após a fase entérica não foram detectadas contagens. Por outro lado, os flavonoides encontrados nos leites fermentados adicionados de RA aumentaram em torno de 2 a 5 vezes, após a fase gástrica, mantendo-se ou sofrendo pequena queda após fase entérica. Estes resultados mostram que o pó de subprodutos de acerola é um valioso ingrediente a ser utilizado em alimentos funcionais, pois é rico em vitamina C, fibras e compostos fenólicos, agregando valor nutricional, além de servir como antioxidante natural. Seus flavonoides parecem ser altamente resistentes aos ácidos e sais da digestão, podendo, assim, exercer efeitos positivos sobre a saúde.
Fruits by-products are routinely discarded by industries. However, they are rich in bioactive compounds, and can be used as ingredients in functional foods, promoting health and minimizing environmental impact. The objective of this study was to investigate the functional potential of acerola and orange dehydrated by-products, as sources of phenolic compounds, and to develop probiotic fermented milks suplemented with this residues, evaluating its physico-chemical characteristics during refrigerated storage (28 days, 4 ± 1 °C), as well as the impact of gastrointestinal conditions on flavonoids and probiotic strains. The by-products were obtained from fruit processing industries of São Paulo, and the following analyzes were performed to characterize them: contents of moisture, ash, lipids, proteins, vitamin C, minerals, dietary fibers, total phenolic compounds and proanthocyanidins, antioxidant capacity in vitro and flavonoids chromatographic profile (HPLC). Were elaborated four formulations of fermented milks: F0 (control), without addition of acerola residue (AR); F2, with 2% AR; F5, with 5% AR; F10, with 10% AR. Was used the probiotic culture ABT-4, composed of two probiotic strains, Bifidobacterium animalis subsp lactis Bb-12 and Lactobacillus acidophilus La-5, in addition to the starter culture Streptococcus thermophilus. During the refrigerated storage (28 days, 4 ± 1 °C), the following analyzes were performed with the fermented milks: contents of moisture, ash, lipids and proteins, pH, acidity, viability of microorganisms, total phenolic compounds (PC), instrumental color and texture. In addition, the fermented milks were submitted to in vitro simulated gastrointestinal conditions to evaluate the impact on the viability of probiotic strains and phenolic compounds. AR presented excellent content of vitamin C (605 mg/100 g), in addition to presenting better antioxidant capacity in vitro than orange residue (OR). Proanthocyanidins were found only in AR (617 µg CE/g). The PC content of AR (3240 µg GAE/100 g) was 3.6 higher than in OR. The phenolic compounds identified in AR were quercetin-3-rhamnoside, rutin and others quercetin derivatives, procyanidin B1 and kaempferol derivatives. In OR, were identified naringenin, sinensetin, homorientin, isovitexin and chlorogenic acid derivatives. The by-products studied showed high total fibers content (above 60%) and total proteins (AR: 10.4%, OR: 9.9%), as well as reduced total lipids content (AR: 1.6%; OR: 2.6%). Both residues showed high levels of potassium, calcium, magnesium and phosphorus. The four formulations of fermented milks presented low total lipids content (below 1%), and the total proteins content ranged from 3.9 to 5.1 g/100 g, being in agreement with the legislation. The pH of F0 (control) and F2 formulations remained stable (p > 0.05) throughout the refrigerated storage period (28 days, 4 ± 1 °C), and the other formulations showed a small decreased, even thus remaining above 4.5. The acidity of the formulations, ranging from 0.92 to 1.28 mg of lactic acid/g, increased between days 1 and 14 of storage, then remained until the end of shelf life. The AR did not negatively interfere in the populations of microorganisms analyzed during storage, since the formulations F2, F5 and F10 maintained their populations around 8 log CFU/g. Regarding PC content, the samples differed significantly (p < 0.05), with F0 being about 5 lower than F10 (21.13 and 101.13 µg GAE/100 g, respectively, in the day 1). The instrumental color of the products remained until the end of shelf life, and differed significantly (p < 0.05) from each other. The AR influenced a little in the texture parameters of the fermented milks, but the control formulation was the only one that lost adhesiveness. After the gastric phase of the simulated digestion in vitro, on the 7th day of storage, the populations of probiotic bacteria decreased dramatically (of 3 to 5 log CFU/g), and after the enteric phase no colonies were detected. On the other hand, the flavonoids found in the fermented milks that were suplemented with AR increased from 2 to 5 times, after the gastric phase, maintaining or suffering small decreased after enteric phase. These results show that acerola by-products powder is a valuable ingredient to be used in functional foods because it is rich in vitamin C, dietary fibers and phenolic compounds, adding nutritional value, and serving as a natural antioxidant. Its flavonoids appear to be highly resistant to the acids and salts of digestion and can thus have positive effects on health.
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Casarotti, Sabrina Neves [UNESP]. "Efeito de edulcorantes sobre a qualidade de leites fermentados." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/94824.

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Os leites fermentados probióticos são líderes no mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar o efeito probiótico. As qualidades tecnológica e funcional de leites fermentados são importantes para sua aceitação pelo consumidor e podem ser afetadas pelos aditivos adicionados antes da fermentação dos produtos. Neste trabalho, o objetivo foi avaliar o efeito da adição de edulcorantes, em diferentes concentrações, na produção de leites fermentados por uma cultura mista composta por Streptococcus thermophilus e Lactobacillus bulgaricus (Rich) e uma cultura pura composta por Lactobacillus acidophilus (La-5). As bases lácteas para preparação dos leites fermentados obtidas antes da fermentação foram submetidas às determinações dos teores de sólidos totais, proteínas, cinzas, gordura, acidez titulável e valor calórico. Nos leites fermentados foram avaliados: a viabilidade das bactérias láticas, a pós-acidificação, a sinérese e a capacidade de retenção de água (CRA), durante 28 dias de estocagem refrigerada. As características físico-químicas dos leites fermentados atenderam aos requisitos legais e apresentaram diferenças somente nos teores de sólidos totais, cinzas e valor calórico nos produtos elaborados com sacarose. O tipo e a concentração de edulcorante afetaram a fermentação da cultura La-5 e a acidez titulável. No entanto, não influenciaram o tempo de fermentação da cultura Rich, a viabilidade de S. thermophilus, L. bulgaricus e L. acidophilus, a sinérese e a CRA dos leites fermentados elaborados. O tipo de cultura influenciou o tempo de fermentação do leite, sendo superiores os tempos obtidos para La-5 e a acidez titulável, com valores superiores para a cultura...
Fermented probiotic dairy products are leaders in the functional food markets and priority for researching worldwide. The presence of probiotic bacteria viable at high level during shelf-life of the product is essential to ensure the probiotic effect. The technological and functional qualities of fermented milks are important for their acceptance by the consumers and they can be affected by the addition of ingredients before fermentation. The aim of this research was to evaluate the use of sweeteners, in different concentrations, in the production of fermented milks using a mixed culture composed of Streptococcus thermophilus and Lactobacillus bulgaricus (Rich), or a pure culture composed of Lactobacillus acidophilus (La-5). The milk bases obtained before fermentation were submitted to determinations of total solids, protein, ash, fat, acidity contents and caloric value. The viability of lactic bacteria, post-acidification, syneresis and waterholding capacity (WHC) of fermented milks were examined during 28 days of cold storage. The physicochemical characteristics of fermented milks were according to legal requirements and showed differences only on the contents of total solids, ash and caloric value in the products formulated with sucrose. The type and concentration of sweeteners affected the fermentation of La-5 culture and titratable acidity. However they did not influence fermentation time of Rich culture, viability of S. thermophilus, L. bulgaricus and L. acidophilus, syneresis and WHC of fermented milks. The culture type affected the fermentation time, which was higher for La-5 culture, and acidity, which was higher for Rich culture, however, they did not influence the syneresis and WHC of fermented milks. All kinds and concentrations of sweeteners did not influence the technological quality of products, so all of them can be used to produce lowcalorie fermented milks.
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Zare, Fatemeh. "Supplementation of beverage, yogurt and probiotic fermented milk with lentil flour and pea flour and study of the microbial, physical and sensory properties of supplemented products after production during storage." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104780.

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1-4% of pulse fractions including pea protein and fiber, chickpea and lentil flour as well as soy flour and protein concentrate were selected and characterized. As preliminary results the functional properties of pulse ingredients are varied upon their protein content and pH of the food carrier. Orange juice, apple juice, yogurt and two probiotic fermented milk were selected for supplementation. 1% and 2% pulse fractions gave comparable results in terms of turbidity, cloud and visual stability, color and sensory attributes for both orange and apple juices beverages. All supplements improved the acidification rate of yogurt and probiotic cultures, but the highest effects were obtained with probiotic supplementation with lentil and soy flour. As for the main study, skim milk (9.5 % w/v solid content) was supplemented with 1-3% (w/v) lentil flour, pea flour or skim milk powder and they were inoculated with yogurt starter cultures or probiotic (L. rhamnosus). Acid production during the fermentation, the pH, syneresis, color, rheological properties (dynamic oscillation temperature sweep test at 4-50 ˚C), and sensory properties (only for yogurt) were studied after production and 28 days of refrigerated storage.1-3% lentil and pea flour enhanced acid production during yogurt fermentation, but the microbial population (CFU) of both S. thermophilus and L. bulgaricus were in the same range in all lentil and pea flour and skim milk supplemented yogurts, after production. Pea flour supplementation enhanced survival of L. bulgaricus after storage. The pH decreased from 4.5 to 4.1 in lentil flour and from 4.5 to 3.75 in pea flour supplemented yogurts, after 28 days. Syneresis in 1-2% lentil and pea flour supplemented yogurts was higher than other samples. In lentil supplemented yogurts, "a" and "L" values did not significantly differ in all samples and remained constant after 28 days whereas, "b" value increased as a result of supplementation. Pea flour supplementation did not alter redness or greenness of yogurts, but the yellowness was significantly higher than other yogurts. Yogurt with 3% lentil and pea flour had higher storage (G΄) and loss (G˝) moduli in comparison with samples supplemented with 1-3% skim milk and the control yogurt. 1-2% lentil and pea flour supplemented yogurt showed comparable sensory properties in comparison with 1-2% skim milk supplemented and control samples.1-3% lentil and pea flour enhanced acid production during probiotic fermentation, and the CFU's of L. rhamnosus were comparable with non-supplemented control sample after production. After 28 days, the CFU`s of 2% and 3% lentil supplemented probiotic were as high as 1% skim milk supplemented sample and the CFU`s of 3% pea flour supplemented probiotic was the highest followed by 3-2% skim milk and 1-2% pea flour supplemented samples. The pH decreased from 4.50 to 3.90 for lentil flour supplemented probiotics and from 4.50 to 4.04 for pea flour supplemented probiotics, over 28 days. Syneresis in 1-3% lentil and pea flour supplemented probiotic was significantly lower than other samples. All lentil flour supplemented samples had significantly lower "L" values and higher "b" and "a" values in comparison with skim milk supplemented samples. Pea flour supplementation slightly changed the color which was not as light as skim milk supplemented samples and they showed more yellowness in final product after production and storage. Probiotic fermented milk with 1-3% lentil and pea flour showed higher G΄ and G˝ in comparison with other samples.
Des légumineuses tels que des protéines et fibres de pois, farine de pois chiche, de lentille et de soja ont été sélectionnées et caractérisés. Des résultats préliminaires ont montré que des propriétés fonctionnelles ont variés en fonction de la teneur en protéines et du pH des légumineuses employées. Du jus d'orange et de pomme, du yogourt et deux laits fermentés à l'aide de probiotiques ont été supplémentés avec les différentes légumineuses à des taux de 1 à 4%. Les supplémentations à 1 et 2% ont donné des résultats comparables en termes de turbidité, de stabilité, de couleur et d'attributs sensoriels pour les jus d'orange et de pomme. L'addition de légumineuse a permis d'avoir une acidification plus rapide dans les yaourts et les cultures probiotiques, mais le effet le plus important a été obtenu avec farine de lentilles et le soja dans les cultures probiotiques. Comme précédemment, des laits écrémés (9,5% p/v) ont été supplémentés avec 1-3% (p/v) de farine de lentilles, de pois ou de poudre de lait écrémé. Ils ont été inoculés avec des cultures de yogourt, des probiotiques (L.rhamnosus). La production d'acide lors de la fermentation, le pH, la synérèse, la couleur, les propriétés rhéologiques (essai dynamique balayer oscillation de température à 40-50˚C), et les propriétés sensorielles (uniquement pour les yogourts) ont été étudiés après la production et durant 28 jours d'entreposage frigorifique. 1-3% de farine de lentilles ou de pois ont amélioré la production d'acide pendant la fermentation du yogourt, mais les UFC ont les même compte pour les laits suppléments que pour les témoins (lait écrémé). Il est a noter que L. bulgaricus avaient un meilleur taux de survie au jour 28 avec une supplémentation en farine de pois. La diminution du pH dans les yogourts est de 4,5 à 4,1 avec la farine de lentille et de 4,5 à 3,75 avec farine de pois, après 28 jours. La synérèse pour les yogourts supplémentés à 1 et 2% avec de la farine de lentille ou de pois était supérieure d'autres échantillons. Lorsque le taux de supplémentation augmente en farine de lentille ou de pois, il n'y a pas de différence significative pour les valeurs de a alors que la valeur b a augmenté en fonction de la supplémentation.Les yogourts faits de 1 a 3 % farine de lentilles et de pois 1 3% avaient un module élastique (G') et un module visqueux (G˝) plus élevés que les échantillons supplémentés en lait écrémé et que les témoins. Les Yogourts avec 1 à 2% de farine de lentilles et de pois possèdent des propriétés sensorielles comparable a celles des yogourts faits avec 1 a 2% de lait écrémé et celles des témoins. 1-3% de farine de lentilles ou de pois dans des laits avec probiotiques ont amélioré la production d'acide pendant la fermentation, et les UFC de L rhamnosus étaient comparable a ceux des témoins (lait écrémé) après production. Après 28 jours, les UFC pour les échantillons supplémentés avec 2 et 3% de farine de lentille étaient aussi élevées que ceux supplémentés avec 1% de lait écrème et les UFC pour les échantillons supplémentés avec 3% de farine de pois étaient plus élevées que ceux de tous les autres échantillons. Durant les 28 jours de production le pH diminue dans les laits probiotiques contenant de la farine de lentille de 4,50 à 3,90 et pour ceux contenant de la farine de pois de 4,50 à 4,04. La synérèse dans laits probiotiques avec 1 à 3% de farine de lentilles ou de pois a été significativement plus faible que les autres échantillons. Tous les échantillons contenant de farine de lentilles avaient significativement une valeur de L plus bas et des valeurs de b et a plus élevés en comparaison aux échantillons supplémentés en lait écrémé. L'addition de farine de pois a entraîné une modification de couleur b.Les laits probiotiques supplémentés avec 1 a 3 % de farine de lentilles et de pois ont des valeurs de G' et G˝ supérieures aux autres échantillons.
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Tycová, Martina. "Identifikace bakterií mléčného kvašení v kysaných mléčných výrobcích s využitím amplifikačních metod." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216384.

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Polymerase chain reaction (PCR) is molecular diagnostic method which allows the identification of lactic acid bacteria used in food industry. In this work species-specific PCR primers (targeted on highly conserved 16S rDNA region) were used for identification of bacteria of species Streptoccocus thermophilus in 10 randomly commercially accessible fermented milk products and for identification of species Streptococcus thermophilus in 25 lyophilisates collected in Culture Collection of Dairy Microorganisms Laktoflora (CCDM, Tábor, Czech Republic). The PCR products (968 bp) were detected using electrophoresis in 1,2 % agarose gel. Bacterial DNA was isolated from crude cell lysates by magnetic carriers P(HEMA co GMA) containing carboxyl groups. DNA was reversibly bind on their surface in the presence of high concentrations of poly(ethylene glycol) (PEG 6000) and sodium chloride. Phenol extraction of DNA was used as control. Streptococcus thermophilus strains were identificated using PCR in all analysed samples.
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Obodai, Mary Amba Beedua. "Characterization of the dominant microbiota in nyarmie, a Ghanaian fermented milk product." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435408.

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Books on the topic "Fermented milk products"

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1922-, Rašić Jeremija Lj, and Kroger Manfred, eds. Encyclopedia of fermented fresh milk products: An international inventory of fermented milk, cream, buttermilk, whey, and related products. New York: Van Nostrand Reinhold, 1992.

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1958-, Mistry Vikram V., ed. Cheese and fermented milk foods. 3rd ed. Westport, Conn. (1 Peters Lane, Westport 06880): F.V. Kosikowski, 1997.

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Pearce, Jack B. The cholesterol reducing ability of fermented milk and dairy products. Belfast: Food and Agricultural Chemistry Department, Queen's University of Belfast, 1990.

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Bio-Inova/EIBET Workshop (2nd 1991 Paris, France). Foods, nutrition, and immunity: Effects of dairy and fermented milk products : 2nd Bio-Inova/EIBET Workshop, Paris, December 9, 1991. Edited by Paubert-Braquet M, Dupont Ch, Paoletti Radolfo, and European Institute of Industrial Biology and Environmental Toxicology. Basel: Karger, 1992.

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Kudełka, Wanda. Możliwości modelowania jakości mlecznych napojów fermentowanych w czasie przechowywania. Kraków: Wydawn. Uniwersytetu Ekonomicznego w Krakowie, 2008.

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Kudełka, Wanda. Możliwości modelowania jakości mlecznych napojów fermentowanych w czasie przechowywania. Kraków: Wydawn. Uniwersytetu Ekonomicznego w Krakowie, 2008.

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Lodge, K. S. L. To identify the factors present in fermented milk and dairy products that may have a beneficial effect on health by reducing blood cholesterol levels. Belfast: Food Science Department, Queen's University of Belfast, 1992.

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Abdelrahman, R. Ahmed, A. M. Adel, and I. Smetanska. Fermented Milk Products. Nova Science Publishers, Incorporated, 2010.

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Fermented Milk and Dairy Products (Fermented Foods and Beverages Series). CRC Press, 2015.

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Council, National Dairy, ed. Nutritional benefits of yoghurt and other fermented milk products. London: National Dairy Council, 1997.

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Book chapters on the topic "Fermented milk products"

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Varnam, Alan H., and Jane P. Sutherland. "Fermented Milks." In Milk and Milk Products, 346–86. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-2798-5_8.

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Varnam, Alan H., and Jane P. Sutherland. "Fermented Milks." In Milk and Milk Products, 346–86. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-1813-6_8.

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Das, Debabrata, and Soumya Pandit. "Fermented Milk Products." In Industrial Biotechnology, 335–50. First edition. | Boca Raton, FL: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780367822415-15.

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Gurr, M. I. "Nutritional Aspects of Fermented Milk Products." In Milk, 641–55. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_73.

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Brunser, O., M. Gotteland, and S. Cruchet. "Functional Fermented Milk Products." In Issues in Complementary Feeding, 235–50. Basel: KARGER, 2007. http://dx.doi.org/10.1159/000106372.

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Kim, Sae-Hun, and Sejong Oh. "Fermented Milk and Yogurt." In Milk and Dairy Products in Human Nutrition, 338–56. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch16.

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Kumar, Narendra, and Vandna Kumari. "Functional Fermented Milk-Based Beverages." In Engineering Practices for Milk Products, 113–34. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429264559-6.

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Gilliland, S. E. "Characteristics of Cultures used for the Manufacture of Fermented Milk Products." In Milk, 623–30. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_71.

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Sreeja, V., and Kunal M. Gawai. "Shelf-Life Extension of Fermented Milk Products." In Engineering Practices for Milk Products, 277–310. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429264559-13.

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Prasanna, P. H. P., C. S. Ranadheera, and J. K. Vidanarachchi. "Microstructural Aspects of Yogurt and Fermented Milk." In Microstructure of Dairy Products, 181–208. Chichester, UK: John Wiley & Sons Ltd, 2018. http://dx.doi.org/10.1002/9781118964194.ch8.

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Conference papers on the topic "Fermented milk products"

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Slozhenkina, Marina, Olga Druker, Vera Kryuchkova, and Elena Zlobina. "Application possibilities of vegetable and prebiotic components in fermented milk products." In 17th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2018. http://dx.doi.org/10.22616/erdev2018.17.n080.

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Gavrilova, Natalya, Natalya Chernopolskaya, and Sergey Konovalov. "Substantiated Screening of Functional Ingredients for Extended Shelf Life of Fermented Milk Products." In Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200113.128.

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Lawal, R. A., H. Musa, M. S. Adebusoye, and U. S. Haruna. "Consumer Acceptability of Yoghurt Produced from fresh Cow milk using Brevibacterium linens as Starter Culture." In 27th iSTEAMS-ACity-IEEE International Conference. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v27p36.

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This study was investigated consumer acceptability of yoghurt produced from fresh cow milk using Brevibacterium linens as starter culture. The fresh cow milk was collected from Vom, Jos, and Plateau State, Nigeria. Bervibacterium linens was isolated from sample of cheese. The milk samples were clarified to remove foreign materials, pasteurized at 65oC for 30min to destroy pathogenic materials and later cool to temperature of 42oC and inoculated with Freeze- dried yoghurt starter as inoculums and allowed to ferment for 4hrs. The semi- solid curds were homogenized; package and cool at 4oC. Aroma, mouth- feel and taste were monitored for the sensory quality. The general acceptability of the products was evaluated using twenty (20) trained panelists. The result of the sensory evaluation of the yoghurts showed that the yoghurt produced from B. linens as starter culture was significantly different (p<0.05) than those produced from common starter culture. Keywords: Consumer Acceptability, Yoghurt, Fresh Cow Milk, Brevibacterium linens, Starter Culture.
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Afriliana, Asmak, Hiroyuki Harada, Putri Qoriasiatul Khotijah, Jayus, and Giyarto. "Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee." In Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/fanres-18.2018.61.

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Lawal, R. A., H. Musa, M. S. Adebusoye, and U. S. Haruna. "Motivational Strategies as Determinants of Lecturers’ Effectiveness in Nigerian Private Universities Amidst Covid-19 Lockdown: Evidence from Al-Hikmah University, Ilorin, Nigeria." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28p9.

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Brevibacterium linens has long been recognized as an important dairy microorganism. This study investigated Assessment of Syneresis in yoghurt produced from fresh cow milk using Bervibacterium linens as starter culture. Bervibacterium linens was isolated from sample of cheese (procured from Jos metropolis). The milk samples were clarified to remove foreign materials, pasteurized at 65oC for 30min to destroy pathogenic materials and later cooled to temperature of 42oC and B. linens was inoculated in pasteurized milk to compare its potential as starter culture against common starter culture (L.bulgaricus and S. thermophlius) , the mixture allowed to ferment for 4 hrs. The semi- solid curds were homogenized; package and cool at 4oC and the same method was repeated for common starter yoghurt. Syneresis was determined by using centrifugal method. The result of syneresis of yoghurt produced Brevibacteriu linens as starter was significant (p<0.05) lower than that produced from common starter culture. The usage of B. linens as starter culture should be encouraged in dairy industries. Keywords: Syneresis, cow milk, yoghurt, Bervibacterium linens, starter culture.
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Laiño, Jonathan, Marianela Juarez del Valle, Graciela Savoy de Giori, and Jean Guy LeBlanc. "Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-218.

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Reports on the topic "Fermented milk products"

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Skriabina, M. P., A. M. Stepanova, S. I. Parnikova, and N. A. Oboeva. Probiotic fermented milk product based on bacterial strains Bacillus subtillis from secondary raw milk for young cattle cattle. СФНЦА РАН, 2018. http://dx.doi.org/10.18411/978-5-6041597-2018-202-203.

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